Description
This Roast Duck recipe features a whole Pekin duck with juicy meat and crispy skin, glazed with a sweet and tangy honey-balsamic glaze. The duck is roasted to perfection in the oven, making it an ideal main dish for special occasions like Thanksgiving, Christmas, and New Year’s Eve. The combination of garlic, lemon, and balsamic vinegar enhances the rich flavor of the duck, resulting in a beautifully roasted and flavorful meal.
Ingredients
Scale
Duck and Seasoning
- 6 lb whole Pekin duck
- Salt, to taste
- 5 garlic cloves, chopped
- 1 lemon (small or medium), chopped
Honey-Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 lemon, freshly squeezed juice
- 1/4 cup honey
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for roasting the duck.
- Prepare the duck: Rinse the Pekin duck and pat it dry thoroughly with paper towels. Season the inside and outside of the duck generously with salt. Stuff the duck cavity with the chopped garlic cloves and chopped lemon to infuse it with aromatic flavors during roasting.
- Score the skin: Using a sharp knife, carefully score the skin of the duck in a crisscross pattern to help render the fat and achieve crispy skin.
- Roast the duck: Place the duck breast side up on a rack in a roasting pan. Roast in the preheated oven for approximately 2 hours and 30 minutes to 3 hours (about 180 minutes), or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Spoon the rendered fat out of the bottom of the pan periodically.
- Prepare the glaze: While the duck is roasting, combine the balsamic vinegar, freshly squeezed lemon juice, and honey in a small saucepan. Heat over medium heat and simmer gently, stirring occasionally, until the glaze reduces and thickens slightly, about 10 minutes.
- Glaze the duck: About 15 minutes before the duck is done, brush the honey-balsamic glaze over the duck evenly. Return to the oven and continue roasting to let the glaze caramelize and create a beautiful, shiny coating.
- Rest the duck: Once done, remove the duck from the oven and let it rest for at least 15 minutes before carving to allow juices to redistribute and ensure moist meat.
- Serve: Carve the duck and serve immediately, spooning additional glaze or pan juices over the meat as desired.
Notes
- This recipe provides detailed step-by-step guidance with photos for roasting a whole duck in the oven.
- The honey-balsamic glaze adds a beautiful roasted look and enhances flavor with a perfect balance of sweetness and acidity.
- Perfect for special occasions, including Thanksgiving, Christmas, and New Year’s Eve dinners.
- Make sure to render out the duck fat during roasting; save it for roasting vegetables or frying for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 2862 kcal
- Sugar: 23 g
- Sodium: 438 mg
- Fat: 267 g
- Saturated Fat: 89 g
- Unsaturated Fat: 178 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 79 g
- Cholesterol: 517 mg
